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Fig and goat's cheese tart

Golden pastry cradles a creamy goat’s cheese centre.
Sweet fig slices and orange-zest brightness melt together.
Warm, fragrant thyme finishes each buttery, tangy bite.

dessert ⏱ 780 min 504 kcal / portion 77.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Fig and goat's cheese tart
v7 · rb0e705f985 20260727Z1751 85 g icing sugar 18.5 ml thyme 4 pieces egg 100 g ground almonds 600 g fig 1 tbsp caster sugar 1½ tbsp lemon juice 265 g plain flour 60 ml water oil to taste 🔪 stir flour, caster sugar, yeast, and orange zest 🌀 mix in eggs and water then knead until dough comes together 🌀 add salt and knead in butter until smooth and shiny ⏳ cover dough and refrigerate overnight 🔥 preheat oven to 170°C 🔪 whisk goat's cheese, icing sugar, orange zest, thyme, and egg 🌀 stir in ground almonds until thick and smooth 🍽 roll pastry to a 5mm square, about 28 x 28cm, and transfer to a lined baking sheet 🍽 spread cheese cream over the pastry and brush border with egg ⏳ stand halved figs on top, slightly overlapping 🍽 sprinkle caster sugar over figs ⏱ 20 min cover with foil and prove 🔥 ⏱ 30 min bake until figs are caramelised and base is golden brown 🌀 whisk remaining icing sugar with lemon juice to make a thick spreadable icing 🍽 drizzle icing over baked tart 🍽 sprinkle picked thyme leaves on top Fig Goat Cheese Tart 🥧 50 g caster sugar 1 tsp fast-action yeast 0.5 pieces lemon ⅛ tsp salt 75 g unsalted butter 150 g goat's cheese ½ tsp orange zest 132 g caster sugar, fast-action yeast, lemon 2 pieces salt, unsalted butter oil goat's cheese, orange zest 42 g icing sugar 15 ml thyme 1 piece egg ground almonds 132 g plain flour 1 piece egg fig caster sugar 42 g icing sugar lemon juice 4 ml thyme
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Preparation steps

  1. stir flour, caster sugar, yeast, and orange zest
  2. mix in eggs and water then knead until dough comes together
  3. add salt and knead in butter until smooth and shiny
  4. cover dough and refrigerate overnight
  5. preheat oven to 170°C
  6. whisk goat's cheese, icing sugar, orange zest, thyme, and egg
  7. stir in ground almonds until thick and smooth
  8. roll pastry to a 5mm square, about 28 x 28cm, and transfer to a lined baking sheet
  9. spread cheese cream over the pastry and brush border with egg
  10. stand halved figs on top, slightly overlapping
  11. sprinkle caster sugar over figs
  12. cover with foil and prove for 20 minutes
  13. bake for about 30 minutes until figs are caramelised and base is golden brown
  14. whisk remaining icing sugar with lemon juice to make a thick spreadable icing
  15. drizzle icing over baked tart
  16. sprinkle picked thyme leaves on top

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